Monday, December 27, 2010

This is a simple recipe that goes well with rotis and rice. This has a lot of taste, color, flavor and fragrance all along with the nutrients and the fiber from the vegetables. Tickle your taste buds and enjoy!

Ingredients:

Cauliflower - 1

Beans - Chopped -2 Cups

Red Capsicum - 1

Onion - Finely Chopped - 1/2 cup

Ginger garlic-optional

Red Chilli Powder - 1 Tbspn (Adjust as per your spice levels.)

Corriander Powder -1 Tbspn

Masala powder-1/2 Tsp..optional

Turmeric Powder - 1/4 tspn

Salt (to taste)

Cilantro (Optional) - For aroma, taste ,n garnishing.

For Seasoning:

Cumin seeds - 1 Tbspn

Mustard seeds - 1 Tbspn

Oil - 2 Tbspn

Method:

Place a saute pan on medium heat and add oil to it.

Add cumin seeds and mustard seeds once the oil is hot.

Once the mustard seeds start sputtering, add the finely chopped onions to the pan and saute them till the onions turn translucent.

Add the freshly cut beans to the pan and saute them for 5 mins.

Add the red capsicum pieces and the cauliflower florets to the pan.

Add the red chilli powder, corriander powder, masala powder,turmeric and salt to the pan and mix the contents of the pan. Cover the pan and cook them till they are done.

Monday, December 20, 2010

BASIL- GINGER SOUP
Basil ginger soup- which is also called as Thulasi allam soup is very good for winter evenings. This recipe is passed to me from my grand mother. This hot soup is very soothing and can help to prevent cold / alleviate sore throat.

Ingredients:

Basil / Thulasi leaves- a handful

Ginger / allam paste- 2 tbsp

Water - 2 cups

Corn powder -1 tbsp (mix with 2 tbsp water and keep aside)

Cardamom powder of 3 nos

Pepper powder 1 tsp

Salt to taste

Method:

Place basil / thulasi leaves, ginger paste,water, cardamom powder along with pepper powder and salt in a microwave safe glass bowl.Micro high for 5 minutes.

Remove it outside and add corn powder(mixed in 2 tbsp water) to this boiled soup and stir well .

Again micro high for 5 minutes and remove it outside and mix them well.

Now again place the soup bowl in microwave and micro at minimum temp 180 W for 3 to 4 minutes.

Switch off and remove it..Cover with a lid and set it aside for 5 minutes and serve hot..

Do not filter, drink as it is.It can be directly boiled on stove top for 15 minutes and can be had.

Its a very hot yummy soup for cold / sore throat.This can be given to children as well in very limited quantities with less pepper powder.

Lastly add the dry fruits(here I am using almond flakes and raisins. You can replace them with walnuts, cashews as per your taste.)

Now take the baking bowl, grease it with butter or spray oil and sprinkle little coat of dry flour to the bowl.

Take the batter and pour it into the baking sheet. Remeber to allow the raising space in the bowl, meaning, Only fill the baking sheet to half the depth so that it can have space to raise and batter won't fall down in the oven raising.

Now place the baking sheet in the oven and bake it for 35 mins.

Make sure it is baked properly by placing the knife or toothpick when poked should comeout clean.

You can also eat it as is without icing or you can also ice it to enhance the taste and presentation.

For Icing: You can use whipped cream or any frosting that is readily available in groceries. We have to apply icing only when the cake is completely cooled. I applied it with a knife and you can sprinkle coconut flakes(dry) on it.

Tips:1. You can adjust the consistency by adding little more milk.2. Egg eaters can use 2 eggs and reduce the milk.3. Here I replaced the egg with banana and milk. You can also use flax seeds powder, condensed milk, apple sauce etc. But cakes that uses the eggs are even more fluffier and soft.4. The baking time varies from oven to oven. So examine it carefully to see it is not overbaked. If overbaked it may not be soft.5. Make sure that it have enough raising space in the baking bowl. As in, don't fill the sheet till its brim.

Wednesday, December 8, 2010

This is a vey simple, tasty and nutritious soup. It is high in protiens, iron, vitamin A and lots of fiber. This is a yummy way of making kids get all the needed nutrition. Hope you guys will enjoy this soup in the cold weather as much as my family did.

Ingredients:

Toor Dal - 1 Handful

Chana Dal - 1 Handful

Urad Dal - 1 Handful

Moong Dal- 1 Handful

Whole Moongdal(green) - 1 Handful

Spinach -1.5 cups

Tomatoes - 2

Garlic - 3 finely chopped

Carrot and peas - 1/2 cup

Cumin seeds - 1 Tb spn

Ghee (Butter) - 1 Tb spn

Salt ; Pepper- To taste

Method:

Rinse all the dals in cold water.

Add the rinsed dals, chopped spinach, water in pressure cooker and cook them.

Add ghee to a hot saute pan. Once the ghee is melted and starts bubbling up, add the cumin seeds, chooped garlic and pepper corns to it.

Saute them for 2 mins and add chopped tomoatoes to the pan.

Once the tomatoes turn soft, add chopped carrots and peas to the pan and saute them. Add salt to sweat the tomatoes faster.

Cook for 10 mins until the vegetables are soft. Then turn off the heat and keep it aside for 10 mins.

Add the cooked contents from the pressure cooker and the sauteed vegetables to a blender and blend them.

Take this blended soup into a pan and heat it. Adjust the consistency by adding water and simmer it for 7-8 mins. (Adjust Salt and/or Pepper to taste)

Garnish it with cilantro leaves and serve it hot.

Add boondhi or bread crumbs for crispy texture to it

Enjoy this Hot and Healthy bowl of Joy !!!!!!!!.

Tips:

Tomato puree can also be used in lieu of tomatoes.

Lime juice can also be used in place of tomatoes.

THIS RECIPE IS SENT FOR ONLY GREENS EVENT STARTED BY PARI VASHIST AND HOSTED BY SARASWATHI IYER..

Monday, December 6, 2010

RAJMA CURRY
Rajma curry - punjabi vegetarian dish is a very tasty recipe which can be served along with roti's or chapathis and steamed rice.It is not only popular in north India ,but all over for its taste..

Ingredients:

Rajma 1 cup

Chopped onion 1/2 cup

Chopped tomato 1/2 cup

Jeera 1/2 tsp

Cloves and cardamoms (Adjust the amount according to your intake of spice levels)

Oil 1 to 2 tbsp

Cilantro

Ginger garlic paste 1 tsp

Green chilli slits..of 2 nos.

Chilli powder - 1 tspn

Dhania powder - 1/2 Tspn

Garam Masala - 1 Tspn

Turmeric/ haldhi- 1/4 tspn

Salt - To taste

Method:

Soak Rajma for atleast 12 hours, and pressure cook it for 3 whistles.

Take some oil into pan then add jeera, cloves, elaichi, ginger garlic paste, onions(only fry half the amount of onions) after the oil is hot.

In the meanwhile grind the tomato and other half of the onions to paste.

Friday, December 3, 2010

STAR FRUIT - SWEET & SOUR
Star fruit-sweet and sour chutney is very delicious.I experimented it and its very yummy with dosas,chhapathis and especially with curd rice etc ..especially the sweet n sour ,tangy taste

is so yummy which one can try it easily for its taste..
Materials:

Chopped star fruit 1 cup

Sugar half cup

Jeera 1/2 tsp

Mustard seeds 1/2 tsp

Red chilli 1 full Salt Oil 1 tsp

Hing a pinch

Oil 1 tsp

Method:

Place mustard seeds, chilli slits,jeera powder,hing,with 1 tsp oil and micro high for 2 minutes.Mix well once in between.Now add chopped star fruit and 50 ml of water and micro high for 5 minutes.

Next add sugar and mix well.Now lastly micro in 80% for 6 mins.Mix well removing it outside,now if u feel it to be more thicker micro it for another 2 to 3 minutes.Remove outside ,mix well and let it cool.

Thursday, December 2, 2010

MINAPA ROTTI / DIBBA ROTTI
Dibba rotti is also called by several names.It is a quite tasty,crispy uthappam type recipe ideal for evenings.It is a lightly heavy dish made in indian homes..
Materials:

Urad daal -1 cup

Wash and soak it in water for 6 hours

Rice ravva - 2 cups

Soak in water for atleast 6 hours

Salt

Oil 1 cup

Method:

Wash and soak urad daal and grind in to a paste,adding water.The consistancy should be like idli batter

Soak rice ravva in water for 6 hrs ,then drain the water and mix with the urad daal batter.Allow it to ferment atleast for 6 hours.

Place a thick bottomed pan on the stove and add 2 tsp of oil to it.Next place 2 to 3 laddle fulls of batter,lightly spread it,add 2 to 3 spoons of oil and allow it to shallow fry,covering with a lid,in low to medium heat.After it is done toss it to other side and add 2 tsp oil.Remove it after done.It takes atleast 5 to 10 minutes to shallow fry on both sides.It is crispy and looks spongy..It consumes a little more oil than ordinary dosa or uthappam. It tastes well with onion chutney or besan chutney..

ONION CHUTNEY:

Chopped Onion 1 cup

Red mirchi 2 nos

Tamarind paste 1 tsp

Dhania seeds 2 tsp

Jeera 1/2 tsp

Salt

Grind all items together adding very less water(just 1/2 cup) adjust salt and serve ..

Tuesday, November 16, 2010

MIXED FRUIT JAMMixed fruit jam,is a tasty recipe liked by most of the children in between bread slices ,or rotis or dosas and puris..Materials:

Apple 1 no

Banana 2 nos

Black grapes A hand ful

Mango jelly-sundried-3 inch piece

(Mamidi Thandra)

Sugar 1 to 2 cups

according to your choice

Condensed milk 2 tbsp

Method:

Wash the fruits except banana and mango jelly.Next wipe them dry and cut all of the four items in to pieces (even the mango jelly to be made into pieces)

Now grind all of them in to paste without adding water.

Take a micro safe bowl and grease with ghee.Then add the mixed fruit paste in to it.Then micro high it for 4 minutes.Mix once by taking it outside.

Next add sugar and condensed milk and again micro high for 9 minutes,mix in between two to three times..By this time it will be dried to much extent.

Next mix it once and micro it for 360 degrees for 2 minutes..

Lastly micro it in low 180 degrees for 2 minutes and remove it outside.Let it turn cool then store it..

It will remain for more than 1 month in fridge..I didnot add colour and essence,but u may add if u like......Due to the addition of dry mango jelly,the jam acquaired a yummy taste..Surely try this home made jam for your kids..

Thursday, November 11, 2010

PERUGU VADA / AVADA /DAHI VADA

Perugu vada/Avada /Dahi wada is a famous recipe in almost indian homes,it is a very tasty recipe made with fresh curds and urad daal,remains for 2 days when kept in fridge..
Materials:
For vada-
Urad daal 1 cup
(without skin)
Salt

Oil for deep frying

For dahi/ perugu-

Fresh curds 3 cups
Salt
Haldhi 1/2 tsp

For seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Red chillies 2 nos.slits
Green chillies 2 nos.slits
Curry leaves
Ginger pieces 1tsp
Cilantro chopped
Method:
Soak urad daal for 6 hours..
Just before doing vadas ,beat the fresh curds with a spoon add salt and keep it aside.Now place a pan on the stove and add oil 2 tbsp for seasoning.After it is heated add mustard seeds and jeera,redchilli slits.And after they stop sizzling add green chilli slits,small ginger slits, and curry leaves and switch off after it is done.Then add the prepared seasoning along with haldhi and salt to the curds ,mix well and keep it aside covered..
Meanwhile, wash soaked urad daal well ,drain and grind into a coarse paste using very less water..add salt ,mix well and keep it aside..
Side by side heat oil in a pan for deep frying..now make vadas with a wet hand and fry vadas in the oil,by dropping slowly in to the oil one by one..At a time 3 to 4 vadas can be fried..after they attain gold colour (by medium frying)take them off and place in a bowl of cold water..after 3 to 4 minutes remove from water and place them in the curds.. Likewise repeat the proceedure of dropping vadas in oil,frying, then placing in cold water,and again dropping in curds..Garnish with chopped cilantro if interested..
The recipe is very tasty if the curds are fresh and done in a proper way..

Urad daal with skin was used by our elders,it is a hectic proceedure of washing and removing the skin,but the taste is tremendrous..But now a days due to lack of time we are using daal without skin..
This recipe was done by my sister Padma for her 2 chhota bakhras for Dassehra..

Monday, November 8, 2010

CHUTNEY PODI
This recipe chutney powder/ kobbari podi,is used as one of the menu in meals ,and also in tiffins such as idlis and dosas in most of the indian homes..it is soft and tasty..
Materials:
Channa daal 50 gms
Urad daal 50 gms
Ground nuts 50 gms
Dhania 2 tbsp
Jeera 1 tbsp
Red mirchis 12 nos
Or Adjust
Hing a pinch
Dry coconut 3 to 4 inches piece
Made in to pieces
Method:
Roast all the items seperately.Next after they are roasted,keep them aside to cool.
After it is cool dry grind each item seperately in to powders.
Now make dry coconut in to small pieces and grind in to powder,this need not be roasted.
Lastly mix all of them together with hing powder salt.
Store in a airtight container after they are cool inorder to avoid moisture ..

Each item should be seperately powdered,as ground nuts and jeera take less time to be grinded in to powder.
Where as channa daal and urad daal take more time to be powdered,by that time ground nuts secrete oil and turn oily..so to avoid this we should grind seperately..
Its pretty much ideal with hot steamed rice and idlis and tiffins..

Saturday, November 6, 2010

APPLE BANANA HALWA
Today i wanted to do some new variety,hence i tried this,i have done only with apple and banana as i had only these 2 items handy..but it came out very tasty..
Materials:
Apple 2 nos

chopped with skin
Banana 1 no
Sugar 100 gms

Condensed milk 2 tbsp
Ghee 3tsp
Dry nuts 1 tbsp

Food colour 1 pinch optional
Method:
Chop the apple into pieces along with banana pieces and grind into a paste without adding water..

Now grease a microwave bowl with a tsp ghee and place the apple paste ,and microwave high for 4 minutes.
Remove the bowl out after 1 minute,stir it well and add condensed milk,along with sugar and again micro high for 6 minutes.
Remove it ,and add 1 tsp of ghee and a pinch of food colour,stir well and again place the bowl in oven.
Now lastly micro high for 5 minutes.
Now place 1 tsp of ghee in another bowl and micro high for 30 seconds.
Remove it outside and add dry nuts and micro high for 1 minute.
Now add the fried nuts in to the apple halwa bowl and mix well.
Lastly garnish with a few nuts..

Clustrmaps

About Me

I am Lakshmi..Am a housewife,a mother of two children who finished their studies,settled in their lives..me now free,and trying to share my cooking,and articles related to hobbies,tips and collections with others.Thankyou for stopping in my place..

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DISCLAIMER

The information about beauty, skin, health products and other categories in this blog are from my experience and my collection from various sources. These are shared here by me for informational purposes only. Please use them at your own risk as you deem fit.